Asiago Pumpkin Fritters

Its pumpkin season and these fluffy little cheesy critters are perfect with a glass of wine on Friday night.

Asiago Pumpkin Fritters 🎃🧀 spiced right w nutmeg, allspice + cinny ⭐️full recipe on my site: HungryHappens.Net (link in profile) #pumpkinseason #fyp

♬ original sound – Stella Drivas

This recipe is a simple straightforward one, with ingredients you most likely already have in your kitchen. I know I stocked up on enough pumpkin puree cans for the next two months!

You don’t have to use Asiago cheese here. You can substitute in grated Parmesan or grated Pecorino Romano. They will taste great regardless.

Very important is the spicing of the fritters. You want to give them some flavor with the ground nutmeg, ground all spice and yummy ground cinnamon.

As far as dips go, I served mine with some Greek yogurt. They really are all inclusive though, and don’t need anything on the side.

pumpkin fritters on cooling rack

Asiago Pumpkin Fritters

Servings: 16
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1.5 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 2 eggs
  • 1.5 cups pumpkin puree
  • 3/4 cup Asiago cheese, grated (or Parmesan)
  • 1 tbs fresh rosemary, chopped
  • 1/4 tsp black pepper
  • canola oil, for frying


  • In a small bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
  • In a large bowl, beat your eggs lightly. Mix in the pumpkin puree. Add the flour mixture, Asiago cheese, rosemary and pepper and stir until JUST combined – do not over mix.
  • Add just enough oil to coat the bottom of your large, heavy skillet. Heat on medium and once hot, drop in the batter by the heaping tablespoonful (don't overcrowd the pan). Cook them 2 minutes per side. Transfer to a paper towel lined plate and cook your second batch.
  • Optional: sprinkle and serve them with some Fluer de Sel or Maldon salt.


Serve with some Greek yogurt or on their own.
FYI: The 1.5 cups of pumpkin puree is almost exactly one can of pumpkin puree (it’s a little bit less than a whole can).
Recipe adapted from Cenntenial Kitchen Magazine.


Calories: 48kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 315mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3641IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
Author: Stella

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